In an electric mixer with the beater attachment, combine 3 cups flour, salt, yeast, water, sugar, oil, and eggs for 3-4 minutes. Add the other 3 cups flour and change the attachment to the kneading hook. Mix for 5 minutes until a soft dough is formed.

Cover the dough and set in a warm place (or in the refrigerator as explained previously).

Divide the dough into 8 pieces and form into balls. Line your work surface with a piece of disposable tablecloth to enable a neat rolling experience. Slightly flour the plastic and roll out each ball to as thin a sheet as possible – it shouldn’t (and won’t!) tear.

To prepare the filling, in a medium bowl, combine the cocoa, sugar, and confectioners’ sugar. Sprinkle the cocoa and sugar mixture generously onto each piece of rolled-out dough, then drizzle drops of rum onto the cocoa mixture.

Roll up each “sheet” carefully, jelly-roll fashion, and place in a standard loaf pan. Let rise in a warm spot about half an hour.

Prepare egg wash and brush onto the dough. Bake until golden, for about 30 minutes.

TopTip: If you want your chocolate filling to be extra “runny,” spread the dough “sheet” with some oil before sprinkling the filling on top.

Mindy Rafalowitz is a recipe developer and food columnist for over 15 years. She has published a best selling cookbook in Hebrew for Pesach and the gluten sensitive. Mindy is making progress on another specialty cookbbok for English readers. For kitchen questions or to purchase a sample recipe booklet at an introductory price, contact Mindy at mitbashelpo@gmail.com.